Pumpkin Carrot Casserole

[Guest guest]

Pumpkin Carrot Casserole

 

Yield: 6 Servings

 

1 sm pumpkin; peeled and cut into - chunks

1 lb carrots; peeled and sliced

3 tb oil

3 garlic cloves; diced

3 lg onions; diced

2 celery stalks; diced

1/3 c tamari

1 ts garlic powder

1/4 ts oregano

1/4 ts basil

1/4 ts paprika

1 c bran, wheat germ or breadcrumbs

1/2 c peanut butter

 

Directions:

In a large pot, combine the pumpkin and carrots

with 3 cups water, and steam over medium heat

for 20 minutes, until tender.

Drain, conserving liquid for soup stock.

Mash the pumpkin and carrots together until smooth.

 

In a frying pan, heat the oil over medium heat;

add the diced garlic, onions, and celery;

cook for 7 minutes until the vegetables are tender.

Add the seasoning.

 

Preheat oven to 350 degrees.

Add the sautéed vegetables to the pumpkin and carrot,

and mix well.

Mix in the bran and peanut butter.

If the consistency is too loose, add 1/4 cup flour.

Transfer mixture to an 8 " by 12 " baking dish;

top with a thin coating of oil.

Bake for 35 to 40 minutes.

 

 

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